Wednesday, 29 October 2014

Steamed Pumpkin Cake

I was browsing for a pumpkin recipe and chanced upon this. The recipe is from and titled Steamed Pumpkin Muffin. However, it didn't look or taste like muffin to me. It looked a bit like Chinese Huat Kueh, but didn't quite taste like one. It is really soft and moist with a hint of coconut milk and pumpkin fragrance.

Below is my modified version. My mashed pumpkin was very sweet and the coconut milk was sweet too, so I reduced sugar slightly. I also simplified some steps.

Steamed Pumpkin Cakes (makes 6-8)


130g pumpkin, cut into small pieces of about 1 inch 
1 large egg, room temperature
75g castor sugar
A pinch of salt
100g thick coconut milk (I used packet form)
30g sunflower oil

200g plain flour or cake flour
1 1/2 tsp double acting baking powder

1. Prepare a steamer.

2. Steam the pumpkin for about 10-15 minutes till soft. Mash with fork and set aside to cool.

3. Sift flour and baking powder together. Set aside.

4. In a mixing bowl, beat egg gently with a balloon whisk.

5. Add in oil, coconut milk. Mix well.

6. Add in sugar and salt. Mix well.

7. Lastly, add mashed pumpkin. Mix until well combined. The mixture is rather runny.
Wet Mixture

 8. Make a well in the middle of the flour mixture. Pour in the wet mixture. Use a spatula to fold till no traces of flour. Do not overmix. The batter is rather thick.  

9. Spoon the batter into the moulds until 80% full.
10. Steam on high heat for about 15 minutes.
11. Cool slightly on rack. Best to serve warm.

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